Method

In large bowl, beat butter with brown sugar until fluffy; beat in cooking molasses, fancy molasses and egg (mixture may look curdled). In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture in 2 additions just until combined.

Place turbinado sugar in shallow bowl. Roll dough by 2 tbsp into balls; roll in sugar to coat. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven just until edges are firm, 12 to 14 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)

Change it up: Big Fat Chocolate Molasses Cookies
Stir 1 1/2 cups milk chocolate chips into dough before rolling in turbinado sugar. Continue with recipe as directed.
Tip from The Test Kitchen: Bake these cookies in the centre of your oven, one sheet at a time. It takes a bit longer but allows the cookies to bake evenly.

Method

In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.

Press dough into parchment paper– lined 9-inch (2.5 L) square cake pan. Using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each cookie several times with fork. Refrigerate until firm, about 30 minutes.

Bake in 300 F (150 C) oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Slow Cooker Apple Butter

This richly spiced apple butter makes more than you'll need for a single loaf of bread, but it'll keep in your fridge for a week or in your freezer for up to two months. Spread it onto warm bread and rolls, or stir it into cake batters in place of applesauce.

Method

In slow cooker, combine apples, brown sugar, granulated sugar, cinnamon, cloves, allspice, nutmeg and salt. Stir in apple juice; cover and cook on high until apples are very tender, about 4 hours.

Scrape mixture into large bowl; using immersion blender, purée until smooth. (Alternatively, in batches, purée in upright blender.) Stir in lemon juice. Bring to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 2 months; thaw before using.)

Tip from The Test Kitchen: For the best flavour, use a combination of your favourite sweet-tart cooking apples. We used a mix of McIntosh, Granny Smith, Golden Delicious and Gala.

Method

Sprinkle fish with half each of the salt and pepper. In large nonstick skillet, heat half of the oil over medium-high heat; cook fish, turning once, until edges are golden, about 5 minutes. Transfer to plate.